Choose a nice grapefruit. Look for a smooth skin with no noticable spots, and one that feels heavier than it looks. Have a cutting board, medium bowl, chef’s knife and a paring knife handy. Make sure your knives are sharp.
Slice a thin piece of peel off both the top and bottom ends of the grapefruit. This will give you a flat surface to work from – which makes cutting less dangerous. Turn the grapefruit so it is sitting flat your cutting board.
Using your chef’s knife, follow the contour of the grapefruit and slice the peel and pith away from the flesh, starting at the top and moving toward the bottom.
Repeat this process turning the grapefruit after every slice until the peel and pith have been completely removed.
Discard the peel. The grapefruit is now ready to be cut into segments.
Using your paring knife, Cut along the inside of the membrane into the center of the fruit. Repeat along the membrane on the other side of the segment. Once your knife reaches the inside of the fruit, the V-shaped segment will be free. Use your knife to gently pull it out of the grapefruit. Continue working your way around the grapefruit, segment by segment, until all the pieces are free.
NOTE: If you need to save any extra juice, hold the grapefruit in one hand over a bowl while you work.